Citrus, achiote, and slow heat from the Maya world

Defined by achiote (annatto), sour orange, and pit cooking, Yucatecan food is fragrant and brightly colored. Cochinita pibil, marinated in citrus and achiote then slow-roasted, is emblematic; pollo pibil, poc chuc, and relleno negro show similar spice profiles with charred chile recados. Turix (small tortillas), salbutes, and panuchos carry pulled meats and pickled red onions. Habanero is common but used thoughtfully, often as a sharp, fresh salsa alongside cooling sides like avocado and cucumber. Local ingredients—chaya greens, pumpkin seeds (pepitas), xtabentún liqueur, and seafood from coastal towns—anchor dishes. Cenote-cooled climates and Maya techniques shape a cuisine that’s citrus-bright, smoky, and deeply aromatic.